Carrot Butternut Ginger Soup

byJen DeCurtinsonFebruary 4, 2013

Well, after spending the morning with watering eyes, a runny nose and multiple people telling me how terrible I look (that’s always nice, huh?), I finally broke down and went to the pharmacy to get something to help with my congestion. The pharmacist recommended Zyrtec-D and dear God…about and hour and a half after I took it everything dried up and I felt like I was on speed. Seriously, it was like shock pads to the chest. I pray I can sleep tonight! 😯

My lunch today was carrot butternut ginger soup and toast (along with an apple and peanut butter). I am so glad that I made this soup yesterday because it has been a wonderful comfort with my cold. The ginger is mildly spicy and really helps to clear me out. It’s also so healthy you could eat it by the bowlful. I promised you the recipe and have had several people ask about it today so here it is!

In a large soup pot (I like to use my Les Cruset Dutch Oven), heat oil of your choice and then add onions. Sautee onions until they are soft and translucent and then add ginger. Stir ginger in for about 30 seconds and then add carrots, butternut squash and broth to pot. Bring mixture to a boil. Reduce heat to low and let simmer for about 45 minutes, or until carrots and squash can easily be pierced with a fork.

Working in batches, fill your blender halfway with soup mixture. It is VERY IMPORTANT to remove the clear piece from the center of the top of the blender so that the soup can get ventilation and doesn’t explode. This is also why we only fill the blender halfway. Don’t say I didn’t warn you when soup ends up all over your kitchen. Place a paper towel or kitchen towel over the hole and then blend until smooth. You can also use a handheld immersion blender if you have one.

Return pureed soup to pot and stir in Greek yogurt. You can totally leave this out if you have dairy allergies or don’t have any on hand. It just adds creaminess. You can also sub heavy cream but I was trying to lighten it up a bit.

Heat soup to serving temperature and season with salt to taste.

Yield: 6 servings

I was scared of blending hot liquids for years after a lentil soup explosion that left me picking lentils out of the crevices of my kitchen for months. Trust me, the ventilation/half full method works. Also, start on a lower speed and increase as you go.

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Jen, I am a big fan of your blog and must share with you… Source Naturals Wellness Formula…I love the herbal resistance liquid and take the pills if i feel really crappy…it’s kind of a mega dosing for the first day but you will feel tons better…I swear by this stuff. If i feel anything come on, it clears up right away or the duration is nothing bad at all! Another great one for throat related/sinuses is Gaia Herbs Echinacea Goldenseal Throat Spray. Both are at Whole Foods. Seriously. Trust me on on this!! Feel Better!!

That soup sounds so good!!! I will be making that soon. I have to tell you, your butternut squash chili is amazing. I have made it twice now and both my husband and I love it. I’ve also forwarded the recipe to a friend and she loves it. You are quite the chef!!

Thanks for posting this, Jen! Serendipitous timing. I’ve been longing for carrot ginger soup and I have a fresh batch of chicken stock simmering right now. I’m making this tomorrow : ) I’m sorry to hear how crummy you were feeling. I hope you are on the mend. Take care! x

This looks so delicious and easy! I would totally make this today, but my blender is on its last leg. I should look into purchasing yours. Would you highly recommend it? Hope you were able to get some sleep last night! Sometimes those medicines are ridiculous.

Thanks for posting this recipe. My mom gave me a butternut squash that I was thinking I’d reserve for another batch of your delicious black bean & butternut squash chili, but I think I will use it for this instead!

Made this soup on Friday afternoon, in anticipation of the blizzard heading our way. Delish – and my husband (who usually does not like orange foods of any kind!) loved it too. And it was perfect for lunch on Saturday after shoveling out the 18 inches of snow that we got! This soup is a keeper!

I made this soup today and because I’m my usual super clean eating thing for January (to break all my bad November – December habits!) that involves no dairy, I subbed coconut milk for the yogurt. It’s fantastic. Two thumbs up, will make again.

I'm Jen and I'm a personal trainer, yoga teacher and the author of Ultimate Plank Fitness and The Complete Guide to Yoga Inversions. I live in Charlotte, NC and share daily updates about food, fitness, yoga and life with two golden retrievers! You can reach me at jen@peanutbutterrunner.com.